How to make Indian 'chapathis' and 'puris'<\/p>\n
By Syamala Monie<\/p>\n
PURWAKARTA, West Java (JP): The other day I attended an
\nIndonesian wedding ceremony. There was a separate lunch table
\nwith 'makanan dari India', or food from India. The bride worked for
\nan Indian company and since many of the guests were vegetarians,
\nshe had made special arrangements for Indian food. But what
\nsurprised me more was the number of Indonesians relishing the
\npuris, chole (chick peas) and samosas. This only goes to prove
\nthat food helps bridge regional and cultural gaps and is a major
\nunifying factor among the nations. I myself enjoy the two main
\nvegetarian dishes of Indonesia, nasi goreng and gado-gado. And
\nsome of the Indonesian kues are just out of this world.<\/p>\n
There are two main categories of Indian food, North Indian and
\nSouth Indian. In the South, like in Indonesia, most dishes are
\nrice based. In the North, wheat is extensively cultivated and is
\ntherefore the main ingredient in cooking. Wheat is never cooked
\nwhole, but pounded into different sizes to make porridge and
\nsweets. It is mainly ground into a fine atta flour and made into
\npuris and parathas which are eaten with pickles, raita and salad.
\nSamosas are stuffed puris made of refined flour. Wheat is highly
\nnutritious and contains vitamin B and ample carbohydrates. It is
\nhigh in fiber and provides roughage essential for good digestion.
\nThe atta mentioned in the recipes is available as wheat flour in
\nmany Indonesian supermarkets. It is different from tepung terigu.
\nIt is unrefined and has a golden color. The recipes below can be
\nserved as meals or snacks.<\/p>\n
Puris<\/p>\n
1 1\/2 cups atta
\n salt to taste
\n water to mix
\n oil for frying<\/p>\n
Mix the atta, salt and enough water to knead into a stiff
\ndough. Leave for 10-15 minutes. Make marble sizes balls and roll
\nout to the size of your palm. Drop one puri into hot oil and keep
\npouring hot oil over it with a ladle. It will puff up like a
\nballoon. Take out when golden brown.<\/p>\n
Parathas<\/p>\n
1 1\/2 cups atta
\n salt to taste
\n water to mix
\n oil for frying<\/p>\n
Make the dough the same way as for puris, but add a little
\nmore water to make it pliable. Leave for 10-15 minutes. Take out
\na ball the size of a small lemon and roll it out to the size of
\nyour palm. Spread 1\/2 tsp oil and sprinkle a little atta over it.
\nFold into half and then half again until you get four layers.
\nRoll out to the size of a half plate. Heat a girdle or non-stick
\npan. Cook one side of the paratha for half a minute. Turn and
\npour 1 tsp oil around it and a little oil over it. Keep turning
\nand fry until golden brown spots appear. To get a better taste,
\nuse a equal mixture of clarified butter and oil. Not for weight-
\nwatchers!<\/p>\n
Chole<\/p>\n
The above items are usually served with this dish made of
\nchickpeas.<\/p>\n
1\/2 cup chickpeas
\n 4 chopped green chillies
\n 1\" piece ginger
\n 2 chopped onions (bawang Bombay)
\n 4 pods garlic
\n 1\/2 tsp turmeric powder
\n 2 tblsp oil
\n 1\" piece of crushed cinnamon
\n 4 crushed cloves
\n 2 tsp lemon juice
\n a few curry leaves<\/p>\n
Wash and soak chickpeas overnight. Take out 2 tsp, mash it and
\nkeep. Grind ginger and garlic to a fine paste. Heat oil, add
\ncrushed cinnamon and cloves. After a minute, add ginger garlic
\npaste and fry for two minutes on medium heat. Put in the onion
\nand green chillies and fry till golden brown. Add the cooked
\npeas, salt, turmeric powder and enough water to cover the peas.
\nCover and simmer on low heat for 10 minutes. Add the mashed paste
\nand bring to a boil to thicken gravy. Add lemon juice and curry
\nleaves torn into pieces. You can decorate it with chopped
\ncoriander leaves.<\/p>\n
Samosas<\/p>\n
1 1\/2 cups refined flour (tepung terigu)
\n 2 tblsp oil
\n salt to taste
\n water to knead<\/p>\n
Mix salt and flour. Warm 2 tblsp oil and pour it over the
\nmixture. Add enough water to make a stiff dough like the puris.
\nCover and keep for 1\/2 hours.<\/p>\n
Filling<\/p>\n
4 boiled potatoes
\n 1\/2 tsp red chili powder
\n 2 chopped green chillies
\n 1 tblsp chopped coriander leaves
\n 1 tblsp lemon juice
\n oil for frying
\n salt to taste
\n chopped curry leaves
\n turmeric powder<\/p>\n
Mash the potatoes slightly. Heat oil, add curry leaves, green
\nchillies and fry for one minute. Mix potato, salt and turmeric.
\nStir on low heat for a couple of minutes. Remove and add
\ncoriander leaves and lemon juice.<\/p>\n
Take out a marble sized ball from the dough and roll out a
\npuri. Cut into two semi circles.<\/p>\n
Take one half and shape a cone. Put in 1 tblsp of the filling.
\nDab a little water and seal the edges. Heat oil and drop 4-5
\nsamosas at a time and fry them on low heat for about two minutes.
\nRemove from oil when they are still white. Refry until golden
\nbrown. Serve with ketchup.<\/p>\n
Raita<\/p>\n
2 grated carrots
\n 1 cup yogurt
\n 1 finely chopped green chillie
\n 1 tsp mustard (biji sawi)
\n 1 tblsp oil
\n curry leaves
\n salt to taste<\/p>\n
Mix carrot, yogurt, salt and chillie. Heat oil, splutter
\nmustard, add curry leaves and pour over the mixture. Serve with
\npuris, parathas and chole.<\/p>\n
Happy cooking and great eating.<\/p>", "url": "https:\/\/jawawa.id\/newsitem\/how-to-make-indian-chapathis-and-puris-1447893297", "image": "" }, "sponsor": "Okusi Associates", "sponsor_url": "https:\/\/okusiassociates.com" }